Myoglobin content and reduction of nitrite in cured pork, beef and buffalo meat

Two studies were conducted to determine the influence of myoglobin content in reducing nitrite in curing pork, beef and buffalo meat. In Study 1, myoglobin concentration in longissimus dorsi, Semimembranosus and shoulder muscles of porcine, bovine and bubaline were determined. Differences among muscles within species and among species were compared. In Study 2, the three muscle samples from each species were divided into 5 and were cured with five varying amounts of nitrite: the highest amount is in treatment 5 (465 mg)and the lowest, in treatment 1 (93 mg). The cured muscle samples were analyzed for total and nitroso-pigments, residual nitrite, color development and total plate counts at 0, 1 and 2 months storage period. A reduced amount of nitrite (300 mg/kg) was used in preparing the restructured buffalo ham. Data in study 1 were subjected to a one-way analysis of variance in Randomized Complete Block Design, while data in study 2, were subjected to analysis of variance in 3 x 5 factorial in RCBD with the muscles as factor 1 and the amounts of nitrite as factor 2. Differences among factors and among treatments were further subjected to the Duncan's Multiple Range Test (DMRT). Slight but significant differences in myoglobin contents were found among muscles within species. Myoglobin concentration between species showed very low in pork, higher in beef and highest in buffalo. The semimembranosus muscles in porcine and bovine were found to have higher percentages of pigments converted into nitroso-pigment than the shoulder and longissimus dorsi muscles. However, in bubaline, the longissimus dorsi showed a high percentage of pigments converted than the semimembranosus and shoulder muscles. Low residual nitrites were obtained that was directly related to the amount of nitrite in the cure formulations. To total plate counts obtained in all cured muscle samples taken initially (day 1), at 1 and two months storage period were all within the recommended limits for cured ham and other cured meat product. The results imply that based on the myoglobin content of the muscles, the amount of nitrite in curing pork may be reduced by 40 percent (treatment 3, 279 mg/kg); likewise in beef and buffalo meat. However, cured products using this formulation may be stored in 1-4deg C for less than 2 months, or longer in a freezer, and the product is vacuum-packed.